1、live it to the hilt.News from Hilton Kuala LumpurHKL POSTIssue SixMs Mary Gostelow, the Trustee of the Star Diamond Award, together with the teammembers at the award presentation held at hotel main lobby.HILTON KUALA LUMPUR WINS2005 INTERNATIONAL FIVE STARDIAMOND AWARDlive it to the hilt.HILTON KUAL
2、A LUMPUR WINS2005 INTERNATIONAL FIVE STAR DIAMOND AWARDThe new Hilton Kuala Lumpur has earned recognition for Hilton Internationalby being the first property within the group world-wide to have won thisprestigious international award, in recent yearsMs Mary Gostelow, theTrustee of the Star DiamondAw
3、ard to Mr Kees Hartzuiker,General Manager of HiltonKuala Lumpur, at a simple yetmemorable ceremony heldwithin the hotels premises andattended by staff from variousdivisions. In addition, Nils-ArneSchroeder, Director of BusinessDevelopment attended theaward ceremony in Berlinrecently. Here he receive
4、d theaward from the President ofthe Academy himself, MrJoseph Cinque.Commenting on thisachievement earned byHilton Kuala Lumpur, MrHartzuiker extended creditand due recognition to all theservice delivery, facilities,ambience, attitude, gastronomy,cleanliness and above all,hospitality standards.The a
5、wards were presentedonce in Kuala Lumpur byKuala Lumpur and Berlin.The new Hilton KualaLumpur has deservedly wonthe prestigious 2005 Interna-tional Five Star DiamondAward, even before thefive-star hotel property hascompleted its half year ofbusiness operations, havingopened its doors on September22,
6、 2004.Bestowed by the AmericanAcademy of HospitalitySciences based in New York,USA, this coveted award isaccorded to recipients fortheir commitment towardsexcellence in luxury andservice, with in-depthevaluations conducted onlive it to the hilt.team members who worked tirelessly to putHilton Kuala L
7、umpur onto the global hospitalitymap, particularly so during the criticalmonths leading up to the opening and the firstthree months thereafter.“We are indeed honoured to receive thishighly-coveted award that recognisesachievement and quality for it reflects theserious commitment of every team member
8、towards delivering the Hilton brand, customerservices and hospitality to all our guests andcustomers alike.“The International Star Diamond Award israted as the most prestigious emblem ofachievement and true quality, an award thatmany companies strive to win it, but fewobtain the recognition.”“This a
9、chievement can be considered as thehotels contribution towards raising theperception of Malaysias hospitality industry. Weare confident that we can set a new benchmarkfor the countrys hospitality and tourismindustries to emulate through our Hilton servicestandards as well as outstanding facilities a
10、ndinnovativeconcepts,” added Mr. Hartzuiker.As the new flagship property for HiltonInternationals 80 hotels throughout theMiddle-East and Asia-Pacific, the HiltonKuala Lumpur has already scored many firstrecords within the hospitality industry.Amongst the most notable is being the onlyfive-star hote
11、l in Malaysia to date, with all ofits 510 guestrooms including the 32 suites, tobe equipped with the latest 42-inch plasmaTVs, and with some suites having even twoTV units coupled with LCD screens in all thebathrooms.The hotel features seven themed restaurantsand bars, including the award-winningres
12、taurant Senses. This fine-dining restaurantis located within a three-storey dome-likecomplex caalled Studio which is an integratedF&B zone that has been a hit among KLresidents. Studio has established a significantfollowing among the young and hipprofessional crowd as a choice place to meet,dine, en
13、joy a wide selection of wine as wellas be entertained within a creative andcolourful setting, one of the finest in the city.live it to the hilt.Zhong Wan may be no more than 18 years old,but he has come a long way from Beijing,serving tea. The precocious teenager is the tea-master at Chynna, the fin
14、e-dining Chineserestaurant at Hilton Kuala Lumpur.Zhong does not wait on tables. All he does ispour tea. Dressed in traditional Chinesecostume, he cuts a striking figure as he dartsfrom table to table.Pouring tea from a pot with a metre-long spoutis a dexterous art. It takes years of training toperf
15、ect the skill.Zhong found that out the hardway. His first few attempts were a disaster.“Of course I scalded a few people,” he saidthrough an interpreter, with a laugh. “Some ofthem were VIPs, but they were patient, andunderstood that I was a rookie and wasnervous.” Once he splashed tea on a lady.Hil
16、ton Kuala Lumpurs Tea-Master The youngest in the country!Now two years down thetrack, Zhong hasgraduated to tea-master.Hilton KLs executiveChinese chef Lam HockHin, under whom Zhongworked at HiltonBeijing, handpicked himfor Chynna. Theopportunity to workabroad was a dreamcome true for Zhong.Zhong fi
17、rst became interested in tea pouringwhen he was very young. The Chinese inChina drink a lot of tea. Often they will carrytheir own little teapots and containers of teaaround with them, says Zhong. It is part oftheir culture.live it to the hilt.For further information, please visit our website atwww.
18、kuala-Tel: 603-2264 2264 or Fax: 603-2264 2266email : kuala-Zhong used to watch tea-masters in restaurantsand in the teahouses, and was intrigued by theway they handled the long-spout teapot. Onlyafter he left school did he find out that there wasan art to tea pouring, and that one had to attend asp
19、ecial school to learn this.Zhong enrolled for a course and spent all thattime fine-tuning his pouring skills. He alsolearned how to blend tea leaves and herbs, andpreparing special potions. He joined the HiltonBeijing, where the 40-year-old tea-master tookZhong under his wing and trained him further
20、.Now Zhong is keeping up the tradition. The onlytea-master in Chynna, he is training a couple ofyounger staff.All young men, of course. Onlymen are trained to be tea-masters, says Zhong.It is too difficult a job for women.The tea is specially brewed and poured out ofthe long-spout teapot. Most times
21、 the spout isabout a metre long, but there are teapots withspouts of different lengths.Pouring from the long spout takes skill, patienceand good judgment. If the person pouring is tooclose or too far from the cup, he might pour toomuch and spill tea on the guest, or miss the cupaltogether and spill
22、the tea on the tablecloth oron the carpet.At Chynna, there is a wide range of Chineseteas available. Just ask Zhong and he will behappy to blend that special brew for you. Thetea-master special is the eight treasures tea, ablend of wolfberries, hawthorn, jasmine tealeaves, chrysanthemum, red dates, lily buds,lotus seeds and ginseng.
